Blog Archives

Tzatziki + Crispy Air Fried Zuccs

4/30/2023

Tzatziki
+ Airfried Zuccs

A light and smooth, yogurt based dip, with cucumbers, herbs, garlic, & lemon. I served mine up with Crispy Air Fried Zucchini, but serve with veggies, naan dippers or pita, or whatever you want really!

Tzatziki

1 C Full Fat, Plain, unsweetened Greek Yogurt
1 Tbsp. + EVOO
Splash White Wine Vinegar
1/2 Lemon, juice & zest
1/4 English Cucumber (about 1/2 C), grated
1 clove Garlic, crushed & minced / pressed
1 1/2 Tbsp. Fresh Parsley, chopped
1 Tbsp. Fresh Dill, chopped
1/4 Tsp. Red Pepper Flakes
1/4 Tsp. (or to taste) Himalayan Salt
Cracked Pepper To Taste

Add all of the ingredients to a medium sized mixing bowl and stir until everything is evenly distributed. Transfer to a serving bowl and garnish with a nice drizzle of good EVOO, sprinkle of pep flakes, and some additional parsley / dill.
Serve with veg, in your pitas, or however you like. It's light, fresh, and super easy to make. It can be refrigerated for 3 - 4 days in an airtight container. ENJOY!

Crispy Air Fried Zuccs

2 Zucchinis / 15 - 20 slices, sliced on the thinnest setting on the mandolin, approximately 1/16 " .
2 Large, Free-Range Eggs + water, salt, & cracked pepper
All Purpose Flour + salt, cracked pepper
1 C Panko Crumbs
1/2 C Grana Padano, finely shredded
2 Tsp. Clubhouse Greek Seasoning
1 Tsp. Dried Oregano
1/2 Tsp. Red Pepper Flakes
Himalayan Salt

NOTE: Crispy zucchini does NOT stay crispy for long. Your window of opportunity is limited, so serve and eat them right away for best results :)

Set up a breading station; a plate with seasoned flour, plate with seasoned crumb mix, and a shallow bowl of seasoned eggs & a good splash of water, whisked together.
Coat the sliced zucchini in flour, shaking off excess. Dip them in the egg to coat the slice entirely and then coat them in the crumbs, gently patting them to help the breading stick. Transfer breaded slices to your fryer basket in a single layer. You'll likely need to cook in two batches. Spray them with cooking spray and season them with salt.
Heat the air fryer to 400 F. Once preheated, add the basket and cook 10 - 12 minutes or until golden brown & crispy, carefully flipping halfway and salting the second side as well.
Season the zuccs out of the oven with salt before serving them up with tzatziki or your favourite sauce. ENJOY!

HAPPY VEG

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Slow Cooker Cabbage Soup

4/28/2023

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Slow Cooker Cabbage Soup

Prep Time: 20 Min
Cook Time: 8 + Hours

Yields: 4 + Servings

WHAT YOU NEED

4 C Green Cabbage, thinly shredded on the mandolin
2 x Beyond Meat Hot Italian Sausages
2 Yellow Onions, diced
1 Bell Pepper, diced
3 stalks Celery, diced
2 Carrots, peeled & cut in to half moons
2 Zucchinis, cut in to half moons
540ml Romano beans, drained & lightly rinsed
3 Tbsp. EVOO
1 L PC Brand Plant-Based Chikn Broth
660ml Passata
1/2 C Dry White Wine
1 Tbsp. Tomato Paste
5 sprigs Fresh Thyme, leaves removed and roughly chopped
2 Bay Leaves
SPICES - 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1 Tsp. Dried oregano, 1 Tsp. Dried Basil, 1 Tsp. Sweet Paprika, 3/4 Tsp. Red Pepper Flakes
1 Tsp. + Himalayan Salt
Cracked Pepper to Taste
Fresh Parsley - Garnish

DIRECTIONS

Add all of the shredded cabbage to the bottom of your slow cooker. Next, add the celery, carrot, zucchini, and bell pepper on top of the cabbage.
Crumble the two plant-based sausages over the veggies, followed by all of the spices and fresh thyme leaves.
Whisk together all of the broth, passata, tom paste, EVOO, and the 1 tsp. salt. Pour this in to the crock pot along with the beans. Stir everything together, season with cracked pepper, and drop in your bay leaves.

Set on high for 2 hours, then, switch to low and cook for 6 + hours until the cabbage is tender.
Prior to service, taste and add additional salt / pepper if desired. Serve each bowl with a sprinkling of freshly chopped parsley. ENJOY!
Leftover soup can be stored in an air tight container in the fridge for 4 - 5 days or, frozen for up to 2 months.

HAPPY VEG

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Loaded Taco Brown Rice Bowls

4/26/2023

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Loaded Taco Rice Bowls

Prep Time: 20 Min
Cook Time: 20 - 25 Min

Yields: 4 Bowls

WHAT YOU NEED

2 C Dry Brown Rice + Tajin Seasoning
2x 285g President's Choice Mexican Street Corn Salad Mix
540ml Salt-Free Black Beans, drained & rinsed
2 Tbsp. EVOO
340g Beyond Meat Beef
1 Yellow Onion, diced
3 Green Uns, sliced & separated light / dark portions
2 Jalapenos, seeded & diced
3 cloves Garlic, crushed & minced
1 Tbsp. Tomato Paste
1 Tsp. Mexican Chili Powder
2 Tsp. Tex Mex Seasoning
1/2 Tsp. Chipotle Powder
1 Tsp. Cumin
Himalayan Salt
GARNISHES - Pickled Onions, Sliced Green Onions, Fresh Cilantro, Crumbled Feta, Cilantro Lime Sauce, Tajin

DIRECTIONS

Cook your brown rice according to package directions. Once completed, season with Tajin to taste, cover, and set aside.
In the meantime, begin heating the EVOO & garlic in a skillet set to just below medium heat. Once heated, let the garlic sizzle for about 30 seconds before stirring in the Mexican Chili, cumin, chipotle, and one tsp. of the Tex-Mex seasoning. Stir often for another 30 seconds or so to let the spices bloom.
Add the onion, light portions of the green onions, jalapeno, and a good pinch of salt. Stir to coat in the spices and let the veggies cook for about 5 minutes, stirring occasionally. Drop in the plant-based beef and break it down in to smaller crumbles as it browns up. Add the remaining Tex-Mex seasoning & tomato paste, stir, and continue to cook until the Beyond beef is cooked through. Season with salt, taste, and adjust seasoning if desired.

Toss together the Pres. Choice salad mixes in a medium sized mixing bowl and set aside.
For service, serve up your brown rice in a shallow bowl. Pile some of the salad on one side of the bowl and on the opposite side, some of the Beyond Meat mix. Building in a circular pattern, add some black beans, pickled onions, crumbled feta, and finish the bowl with a drizzle of store-bought cilantro lime sauce. Garnish with fresh cilantro, Tajin, and green onions.
ENJOY!

HAPPY VEG

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Crockpot Chili

4/23/2023

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Crockpot Chili

Prep Time: 15 Min
Cook Time: 8 + Hours

Yields: 4 + Servings

WHAT YOU NEED

340g Beyond Meat Beef
1 Large Onion, diced
2 cloves Garlic, crushed & minced
2 stalks Celery, diced
1 Red Bell Pepper, diced
SPICES (1) - 1 Tsp. Mexican Chili, 1 Tsp. Garlic Powd, 1/2 Tsp. Chipotle Powder, 1/2 Tsp. Cumin, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Onion Powd
796ml Diced Tomatoes
2 C + PC Plant-Based Beef Broth
540ml Pinto Beans, drained & lightly rinsed
1 Tbsp. Worcestershire Sauce
1 Tbsp. Tomato Sauce
Hot Sauce
SPICES (2) -1 Tsp. Tex Mex Seasoning, 1 Tsp. Cumin, 1 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano, 1/4 Tsp. Cayenne
3/4 Tsp. + Himalayan Salt

DIRECTIONS

Begin heating the plant-based beef in a non-stick skillet set to about medium. Once heated, cook and break up in to smaller crumbles until the beef is lightly browned. Push it to the side of the skillet and drop in the garlic. Let the garlic sizzle for up to a minute without burning, before adding the onion, bell pepper, celery, and all of the spices (1). Stir to combine, season with salt, and cook another 4 - 5 minutes.
Taste the beef and season with additional salt if needed.

Grab your crockpot and add to it the diced toms, beans, broth, worcestershire sauce, tomato paste, and as much hot sauce as your heart desires. (To Taste.) Next, transfer the cooked beef and veg to the crockpot followed by all of the spices (2). Add the 3/4 tsp. salt and stir until combined.
Set to high, cover, and cook for 2 hours. Reduce to low and continue for 5 - 6 hours. If the chili has reduced too much prior to the 5 - 6 hour mark, add additional broth to the crockpot and continue to simmer.
Once finished, taste and adjust salt if desired.
Serve right away over rice, potatoes, or your favourite grain. Leftover chili can be refrigerated for 4 - 5 days.

HAPPY VEG

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Wet Burritos

4/19/2023

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Wet Burritos

Prep Time: 20 Min
Cook Time: 50 - 55 Min

Yields: 4 Burritos

WHAT YOU NEED

Burrito Necessities

4 x Large Burrito Tortillas
1 C Dry Brown Rice
215g Old El Paso Mexican Rice
398ml Refried Beans
540ml Salt Free Black Beans, drained & rinsed
2 x 215ml Red Enchilada Sauce
250g Monterey Jack, shredded
1 1/2 C Extra Old Cheddar, shredded
453ml Salsa Verde
GARNISH - Pickled Onions, Sour Cream, Cilantro Lime Sauce, Salsa Verde, Cilantro, Green Onions, Feta, Tajin, Diced Red Onions

Meat Mix

340g Beyond Meat Beef
1 Large Yellow Onion, diced
2 Jalapenos, seeded & diced
4 cloves Garlic, crushed & minced
1 1/2 Tsp. Mexican Chili Powder
1 Tsp. Cumin
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Dried Oregano
1/4 Tsp. Chipotle Powder
Himalayan Salt

Guac

7 Ripe Avocados
1/2 Large Red Onion, diced
3 Limes, 1 zested
1/4 C Fresh Cilantro, chopped
1/2 Tsp. + Sea Salt

NOTES:

Should you have additional rice, beans, or meaty filling, it can all be stored together in an air tight container and reused for a burrito bowl or another burrito at a later date. How much you have left really depends on how stuffed your burritos are.
When buying enchilada sauce or refried beans, make sure you're reading your ingredients. Refried beans CAN contain lard while enchilada sauce can contain chicken broth. Make sure you're reading your labels!

DIRECTIONS

Empty the refried beans in to a small, covered pot set to low. Heat until warmed through. Leave covered.
Cook the brown rice and prepare the Old El Paso according to package directions. Once they're both complete, fold them together and set aside.
In the meantime, mash the avocados for the guac and fold in the onion, cilantro, lime zest, salt, and juice from 2 - 3 of the limes, depending on your tastes. Taste, adjust salt if desired, cover, and refrigerate until assembly.

Begin heating 2 Tbsp. EVOO in a large skillet set to just about medium. Once heated, add the Beyond beef and break it in to smaller crumbles as it browns. Next, add the garlic, jalapenos, onion, and seasonings. Season with salt, stir, and continue to cook until beef is browned and veggies have cooked down, about 5 - 7 minutes, stirring fairly often. Remove from heat.
Preheat Oven to 375 F

ASSEMBLY - Lay out your tortillas and start by spooning some refried beans in to the center of the burrito. Leave enough room on both sides to be able to fold the sides in when rolling. Next, a hefty serving of the mixed rice followed by the beyond meat mix, drizzle of salsa verde, scoop of black beans, generous helping of cheddar, and a good slather of the fresh guac. Roll the bottom of the burrito over the filling, tucking it in as best you can before folding the sides in, and rolling until tight. Place the burritos folded side down on a baking sheet.
Bake the burritos for about 15 - 20 minutes, or until nice and warmed through. Remove from oven and pour the red enchilada sauce all over them. Top with all of the Monterey jack cheese and return to the oven to bake for a few minutes until that cheese is melty and gorgeous.
For service, serve up your burritos and garnish with any of the recommended garnishes including hot sauce, sour cream, cilantro lime sauce, feta, diced red onions, fresh cilantro, and more of that glorious guacamole we made. ENJOY

HAPPY VEG

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Stovetop Potato Leek Fondants

4/14/2023

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Stovetop Potato Leek Fondants

Prep Time: 15 Min
Cook Time: 40 - 45 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

4 Tbsp. Unsalted Butter, divided in 2
2 Tbsp. EVOO
3 Large Russet Potatoes, sliced in to 1" rounds (Approximately 10 - 12 Rounds)
3 Leeks, halved and sliced thin. Washed thoroughly.
3 cloves Garlic, crushed & minced
1/2 C Dry White Wine
1/2 C PC Plant-Based Chikn broth
3/4 C Gruyere, shredded
5 sprigs Fresh Thyme, leaves removed
1/2 Tsp. Red Pepper Flakes
Himalayan Salt
Fresh Parsley, Grana Padano - Garnish

DIRECTIONS

Start heating the EVOO, 2 Tbsp. butter, thyme, and pepper flakes, in a 12" skillet set to just about medium heat. Once heated and bubbly, place the potato rounds in to the skillet and let them sizzle until golden brown and seared, about 3 + minutes. Don't try to flip them if they don't lift from the skillet, they're not ready. Once seared and brown, flip, and continue to brown them on their other side as well. Once they're golden brown on both sides, transfer them to a paper towel lined plate and season them liberally with salt.

Reduce the heat a tiny bit and add the sliced leeks to the skillet. Season with salt, stir, and let those cook for 5 minutes. Make a well in the center of the pan and drop in the garlic. Once it starts to get fragrant, stir it in with the leeks and continue to cook until leeks are translucent and have some browning.
Nestle the potato rounds back in to the skillet with the leeks and pour in the wine. Let the wine simmer until reduced by half. Pour in the broth, remaining two tablespoons butter, and a generous amount of salt. Reduce to medium low, cover, and simmer 25 - 30 minutes until potatoes are smooth and fork tender.

Cover each potato with a little of the shredded gruyere, cover, and turn the heat off on the skillet. Once the cheese is melted, they're good to go!
For service, serve a couple taters with some of the cooked leeks and a sprinkle of fresh parsley & grana padano. ENJOY!

HAPPY VEG

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I.Love.Mexican.Food

4/12/2023

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I've always said, I could eat Mexican Food, every day, for the rest of my life. I truly mean that. Admittedly, that also extends to Indian food as well, but this post is here to celebrate my love for Mexican cuisine. I've never been to Mexico, but I've been to hundreds of Mexican joints at this point in my life. I LOVE enchiladas, quesadillas, tacos!! All of it.

In lieu of my love for Me-he-can, let's celebrate some Mexican inspired recipes I've collected from the blog!

Chipotle Lentil Tacos

www.thehappyveg.ca/recipes/chipotle-lentil-tacos

I'd say these were my most popular taco recipe to date. First of all, look how gorgeous they are! Second of all, they're ridiculously easy to make.

All it takes is a can of lentils, some veggies, a perfect seasoning blend, and some melty cheese to create the lentil filling. Then, all you need is some garnishes to take them to the next level. Crispy cabbage, fresh green onions, chipotle mayonnaise, and a squeeze of fresh lime.

Potato Tacos with Quick Pickled Uns

www.thehappyveg.ca/recipes/crispy-potato-tacos-with-pickled-onions

If you've followed my blog for any amount of time, you know that I'm obsessed with potatoes. These potato tacos are perfection to me. You get crispy, roasted taters, creamy beans, crispy cabbage, salty feta, and tangy, crunchy pickled onions.

The pickled onions are so easy to make. I always have a jar in my fridge. They're the perfect vinegary punch to cut through the richness of everything else. These tacos are addictive you guys!

Refried Black Bean Tacos

www.thehappyveg.ca/recipes/refried-black-bean-tacos

First of all, how gorgeous are these tacos? Not only are they gorgeous, but they're really simple too! My quick pickled onions have made another appearance in this recipe, ready to provide a punch of tangy flavour and welcome crisp.

Along with the creamy refried beans, I made a quick esquites salad, threw on some Tajin, crispy cabbage, cilantro lime sauce, and some tangy, salty feta to round everything out. It's all about the garnishes with these otherwise simple tacos.

Chilaquiles

www.thehappyveg.ca/recipes/chilaquilles

Chilaquiles is a breakfast / brunch recipe that features corn chips simmered in enchilada style sauce. You can easily use store bought tortilla chips but I decided to fry up my own. There's something yummy about freshly fried chips, isn't there?

Topped with fried eggs, fresh cilantro, melty monterey jack cheese, and crumbled feta. Each serving is garnished with whatever condiments you have on hand. Think salsa verde, pickled hot peppers / onions, green onion or more cilantro. It's a hearty breakfast full of flavour.

Refried Bean & Hominy Enchiladas

www.thehappyveg.ca/recipes/refried-bean-hominy-enchiladas

There are so many reasons to love enchiladas. They're easy to put together, typically require minimal ingredients and time, and can feed the whole crew with one dish!

These enchiladas were created on a whim at a friend's house. Stuffed with creamy refried beans, hearty hominy, and cheddar, and baked under a blanket of red enchilada sauce, sliced jals, & cheddar. The garnishes really make these extra special. Fresh cilantro and crispy, red onions.

We get to take things even further when plating. Some additional fresh cilantro and crispy onion, a dollop of smooth, tangy sour cream, sprinkle of tajin, and your favourite green or red salsa to finish everything off. Definitely in my top 3 favourite enchilada recipes I've written!

Totchos

www.thehappyveg.ca/recipes/totchos

Inauthentic as they may be, loaded fries have become a staple of westernized Mexican cuisine. You'll find everything from your dumpy Taco Bell variety, to something more upscale that features authentic style ingredients.

I was inspired to create a loaded nachos recipe, but decided to serve it up on tater tots, because like, potatoes! Crispy tots smothered in monterey jack, a seasoned lentil mix, esquites salad, sauces, feta, pickled jals, tajin, and green onions. These tater tot nachos are most definitely loaded, fun to eat, and absolutely delicious.

Huevos Rancheros

www.thehappyveg.ca/recipes/huevos-rancheros

It doesn't get easier, or fresher, than a nice Huevos Rancheros for brekkie. Warmed / grilled tortillas, freshly made pico, a perfectly fried egg, melty cheese, and sliced avo. The flavours work perfectly together and everything just eats so fresh & light.

Enchilasagna

www.thehappyveg.ca/recipes/enchilasagna

Although you won't find this on any Mexican menu, it's inspired by the flavours of Mexican cuisine with a little Italian fusion in preparation. Layers of corn tortillas, Mexican pinto beans, refried beans, cheese, and Mexican style rice, smothered in red enchilada sauce & baked to bubbly perfection.

Finished with some green avocado salsa, crumbled feta, cilantro, and a few dashes of tajin.

Meaty Mexican Sliders

www.thehappyveg.ca/recipes/mexican-meat-sliders

This was such a fun recipe to create with my best friend. All the flavours of Mexican cuisine, with a little Tex-Mex twist. Seasoned plant-based crumble, melty cheese, sliced red onions, chipotle mayo, and a fresh combination of cilantro & green onions, served on a baked slider bun.

These are kind of like a riff on sloppy joes; a bit messy, stringy, and just fabulous.

Mini Red Enchilada Skillet

www.thehappyveg.ca/recipes/mini-red-enchilada-skillet

Swap the large tortillas for street taco torts, and you've got a skillet of the cutest, most delicious enchiladas you could ask for.

Simply stuffed with refried beans & cheese, drenched in red enchilada sauce, and baked to perfection under melty cheese, diced red onions, and sliced jals.

Serve them up with your favourite garnishes including sour cream, feta, salsa, hot sauce, cilantro etc.

M O R E TO C O M E

We're not stopping here you guys! I've got lots of new ideas and recipes that need testing, so expect a bunch of new, Mexican inspired recipes at the blog.

HAPPY VEG

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Mini Beef & Bean Enchiladas

4/12/2023

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Enchiladas are a weeknight go to for me because they really couldn't be easier to put together. They're a great combination of pantry items along with fresh, which means you most often have the ingredients to whip up some kind of enchilada dinner.

Mini Beef & Bean Enchiladas

Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 Servings

WHAT YOU NEED

15 Corn Street Taco Tortillas
398ml Refried Beans with Chilis
11/2 C Monterey Jack with jalapenos, shredded
2 x 215ml Red Enchilada Sauce
2 Tbsp. EVOO
340g Beyond Meat Beef
1 Yellow Onion, diced
4 cloves Garlic, crushed & minced
1 Jalapeno, half seeded & diced
1 1/2 Tsp Mexican Chili Powder
1 Tsp. Cumin
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/2 Tsp. Chipotle Powder
1/2 Tsp. Dried Oregano
Himalayan Salt
GARNISH - Crumbled Feta, Fresh Cilantro, Salsa Verde, Green Onions, Pickled Red Onions

DIRECTIONS

Empty the refried beans in to a small, covered pot set to low. Warm as you prepare everything else. Make sure to stir once and a while to keep it from burning.
In the meantime, begin heating the EVOO, garlic, and jalapeno, in a skillet set to about medium heat. Once heated, sprinkle in 1/2 Tsp. chili powder, stir, and let everything sizzle together for 30 seconds - 1 minute without burning. Next, add the plant-based beef and break it in to smaller crumbles as it cooks. Once it starts to brown up, add all of your spices and season with salt. Continue to cook until beef is crumbly and browned and spices are fragrant. Remove from heat.

Preheat oven to 375 F
Warm your tortillas up in the microwave by wrapping them in paper towels in 2 separate stacks. Microwave for about 20 ish seconds until warm and malleable. Keep wrapped in the paper towel as you begin assembling enchiladas.
Pour some of the enchilada sauce in to the bottom of a 7" x 9" baking dish. Next, smear a little of the refried beans on the center of the tortillas followed by a scoop of the meat mixture. Roll and place the enchiladas folded side down in the dish. Continue until you have rolled all 15. You should have used all of the meaty filling but if not, make a couple extra enchiladas if you have the shells handy or refrigerate in an air tight container for 4 days.
Pour the remainder of your enchilada sauce to coat the enchiladas entirely. Sprinkle the monterey jack all over the baking dish.

Bake uncovered for 25 - 30 minutes until cheese is melted and bubbly. If desired, you could switch the oven to BROIL for a minute or two for some browning action on the cheese.
Remove and set on to a wire cooling rack for 5 - 10 minutes while you prepare garnishes / set the table.
Garnish each serving with some / all of the recommended garnishes. ENJOY!

HAPPY VEG

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Garlic & Wine Mushrooms

4/9/2023

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Garlic & Wine Mushrooms

Prep Time: 15 Min
Cook Time: 15 Min

Yields: 4 Servings

WHAT YOU NEED

2 x 227g Button Cremini Mushrooms, cleaned
3 Tbsp. Unsalted Butter
1/2 Tbsp. Pepperoncini In Oil
1/2 Tbsp. Garlic Butter (optional)
2 Shallots, diced
6 cloves Garlic, crushed & minced
1/2 C Dry White Wine
5 - 7 Sprigs Fresh Thyme, leaves removed & chopped
1/2 Tsp. Dried Rosemary
Himalayan Salt / Cracked Pepper to Taste
Fresh Parsley - Garnish

DIRECTIONS

In a large skillet, add the butter, garlic, pepperoncini, thyme, & rosemary. Set to just about medium heat and once the butter starts sizzling, stir and let go for 30 seconds - 1 minute without burning. Reduce heat slightly and add the shallots along with a good pinch of salt & pep. Stir and cook 3 - 4 minutes.
Add the mushrooms and another generous pinch of both salt & pepper. Increase the heat to just about medium again and let the mushrooms go for 4 - 5 minutes, stirring occasionally.
Pour in the wine and let the skillet simmer for another 4 - 5 minutes, or until the wine has reduced well. If you're adding the garlic butter, add it now and stir to combine. Season to taste with salt & cracked pepper. Finish with a generous sprinkling of freshly chopped parsley.
ENJOY!

HAPPY VEG

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Eggplant Parm with Sausage & Roasted Pepper Sauce

4/5/2023

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Eggplant Parm with Sausage & Roasted Pepper Sauce

Prep Time: 30 Min
Cook Time: 2 Hours +

Yields: 6 Servings

WHAT YOU NEED

Sauce

3 Tbsp. EVOO
1 Yellow Onion, diced
1 Carrot, peeled & diced
1 Red Bell Pepper, diced
4 cloves Garlic, crushed & minced
4 x Beyond Meat Hot Italian Sausages
250ml Roasted Red Peppers, chopped
1 Tbsp. Tomato Paste
3/4 C White Wine
796ml Whole San Marzano Tomatoes
1 C Water / PC Plant-Based Chikn Broth
1/2 C Whipping Cream, room temp
Handful Fresh Basil, torn
4 sprigs Thyme, leaves removes
1 Hard Cheese Rind
1 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
1 Tsp. Dried Oregano
3/4 Tsp. Red Pepper Flakes
3/4 Tsp. + Himalayan Salt

Other

2 Eggplants - 12 x 1/2" Rounds
12 slices Pizza Mozzarella
2/3 C + All Purp Flour
1 Large, Free-Range Egg + Water
1 1/2 C + Panko Crumbs
1 1/2 C + Italian Breadcrumbs
1 Tsp. Italian Seasoning
1 Tsp. Dried Oregano
Grana Padano
Fresh Basil / Parsley - Garnish
Himalayan Salt

DIRECTIONS

SAUCE - In a large, deep skillet, add the garlic, EVOO, oregano, thyme, and pepper flakes, and set to just about medium. Once heated, let everything sizzle together for 30 ish seconds before sprinkling in the torn basil and continuing to cook for about 30 seconds while stirring. Add the onion, pepper, carrot, and a good pinch of salt. Stir and cook 6 minutes. Push the veggies to the outside of the pan and crumble your beyond sausages in to the skillet. Cook, breaking them up in to smaller crumbles until browned. Add the tomato paste and stir everything together. Let that go another minute or so before adding the wine and letting it simmer until almost entirely reduced. Add the water, cream, and san marz toms, breaking them up in the skillet. Bring the sauce to a boil and once boiled, season with the garlic & pepper seasoning & 3/4 tsp. salt and drop in your cheese rind. Reduce the heat to medium low and cover with the lid tilted. Let that simmer for an hour and a half, stirring often and adding more liquid if needed to allow it to continue to simmer.

While the sauce cooks, slice the eggplants and look for 6 larger slices, and 6 smaller ones. Place them on a baking sheet lined with a rack and season them liberally with salt on both sides. Let the eggplant sit out for an hour + to drain out the liquids / bitterness.
When it's time to prep the eggplant, rinse the slices off and pat them dry. Set up a breading station with flour in one dish, egg + a little water whisked together in another dish, and lastly, a dish with the panko / Italian crumbs seasoned with Italian seasoning, oregano, and a good pinch of salt.

Start by coating the slices in flour, shaking off any excess. Dip in the egg mixture and coat in the crumb mix. Transfer the breaded slices to an air fryer basket. (Depending on the size of your air fryer, you may need to fry in 2 batches) Heat the air fryer to 370 F and once heated, add the basket with the breaded eggplant. Cook 15 - 20 minutes, flipping halfway until gloriously golden brown and crispy. Remove and set on to a cooling rack. It's time to assemble!
Preheat your oven to 375 F
Start by ladling some of the sauce in to a 7" x 11" baking dish, spreading it to coat the bottom. Lay 6 of the larger slices in the dish, nestling them in to the sauce. Place a slice of mozz on top of each one and grate some grana padano over top. Ladle some sauce on to each round before placing your 6 smaller slices on top, gently pressing them down. Lay another slice of mozz followed by some grana and a blanket of the sauce. Finish by grating some grana padano over each piece.

Bake for 30 + minutes until cheese is melted and bubbly. Remove from oven and sprinkle fresh parsley and grated grana over the dish.
SERVICE - If you're serving it with pasta, cook your pasta to al dente and strain. Toss it with the remaining sauce and serve with a piece of the eggplant parm over top. Garnish with fresh basil, parsley, and additional grana padano. ENJOY!

HAPPY VEG

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R E C I P E S

Tzatziki

Crispy Air Fried Zuccs

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

Burrito Necessities

Meat Mix

Guac

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Chipotle Lentil Tacos​

Potato Tacos with Quick Pickled Uns

Refried Black Bean Tacos

Chilaquiles

Refried Bean & Hominy Enchiladas

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HAPPY VEG

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